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+ servings
Salsa verde shrimp in white bowl with lemon slices

Italian Salsa Verde Shrimp

Easy Italian Salsa Verde Shrimp is juicy, succulent shrimp smothered in a bright, flavorful Italian salsa verde sauce. It can be made in under 30 minutes, and enjoyed as an appetizer or main dish over rice, pasta, or quinoa!

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For the salsa verde:

  • 1 bunch Italian flat leaf parsley washed thoroughly, leaves picked off (2 1/2 cups loosely packed, leaves only)
  • 2 tablespoons capers rinsed
  • 2 cloves garlic minced
  • 1 tablespoon lemon zest
  • 1/2 lemon juiced (about 2 tablespoons)
  • 6 tablespoons extra virgin olive oil
  • salt and pepper to taste

For the shrimp:

  • 1 tablespoon extra virgin olive oil
  • 1 lb. shrimp peeled and deveined, thawed
  • salt and pepper to taste


Prepare the salsa verde:

  • Place the parsley leaves, capers, garlic, lemon zest, juice, and 1 teaspoon agave syrup in the bowl of a food processor. Pulse until coarsely chopped, scraping down the sides of the bowl with a rubber scraper as needed. With the machine on low speed, add the olive oil through the feed tube and continue processing until the the salsa verde is fairly smooth, scraping down the sides as needed. Add salt and pepper to taste and process, and taste. Adjust the seasoning as needed, and add the other teaspoon of agave to balance out the flavors if necessary, and process again. Set aside.

Prepare the shrimp:

  • Heat the olive oil in a sauté pan over medium heat. Add the shrimp and season
  • Place the shrimp in a bowl and toss with the desired amount of salsa verde. Serve and enjoy!


  • If you make this a main dish, get your rice, pasta or quinoa on while you make the salsa verde and you'll still have a 30 minute meal!


Calories: 265kcal, Carbohydrates: 10g, Protein: 18g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 160mg, Sodium: 907mg, Fiber: 1g, Sugar: 7g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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